In a food processor blitz together the coconut oil, honey & desiccated coconut
Pulse through the vanilla extract, shredded coconut, frozen cherries & raspberries, leaving small chunks of coconut and berries for texture
Tip into a 20cm metal baking tray lined with baking paper and use the back of a wooden spoon to level the mixture, then place in the freezer for 1 hour.
Place the cacao butter or coconut oil in a thick based saucepan over low heat and allow to melt while gently stirring.
Stir cacao powder, syrup and vanilla extract through melted butter/oil. Stand aside to cool down and slightly thicken.
Pull the cherry block from the freezer and cut into small rectangles or squares.
Using something flat like a butter knife or small flat spatula, dip the cherry blocks into the chocolate sauce and then place onto a tray lined with baking paper.
Place your cherry ripes in the fridge or freezer to set and enjoy at your convenience!
Recipe by Talida Voinea at https://talidavoinea.au/no-bake-raw-cherry-ripe-bars/